Edible Snowflakes

We found this fun recipe in the December issue of The Friend Magazine. (For more info on the LDS church or this wonderful magazine for children click here.) You just warm a flour tortilla up in the microwave, fold it in half three times, cut with scissors, and fry it in a little vegetable oil. Then we sprinkled them with powdered sugar and sprinkles. They made a quick and yummy bedtime snack!

Snickerdoodles

Snickerdoodles are my favorite cookies. Last week I had to make some for Activity Days so I made a double batch so I could put some in the freezer. This is a very yummy recipe from the Lion House Pantry Cookbook.

Snickerdoodles

1/2 cup sugar
1-1/4 t. cinnamon
1 cup butter, softened
2-1/2 cups sugar
4 eggs
1 t. vanilla
2-1/2 T. water
6 cups flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt

In medium bowl, mix 1/2 cup sugar and cinnamon and set aside. In large mixing bowl, combine butter and 2-1/2 cups sugar until light and fluffy. Add eggs, vanilla, and water; beat until fluffy. Add flour, cream of tartar, baking soda, and salt until well blended. Shape dough by rounded tablespoonfuls; roll in cinnamon-sugar mixture. Place on greased cookie sheet. Bake at 350 degrees for 9 to 10 minutes or until golden brown. Makes 5 dozen 3-inch cookies.

To freeze the dough I just shape and roll in cinnamon-sugar mixture, put them in a cake pan, put waxed paper on top and add more rows, flash freeze, and place in labeled freezer bags. That way you can enjoy a pan of fresh baked cookies anytime!

Butter Syrup

This is a very yummy recipe for homemade syrup. And so easy, too! We love it on pancakes, but it would also be great on waffles. Or just by the spoonful? Enjoy!

1 can evaporated milk
2 cups sugar
1 T butter
1 t vanilla

Mix first three ingredients in medium saucepan and bring to a boil. Add vanilla and stir. Serve warm over pancakes or waffles.

Freezer Meal Friday

Baked Potato Casserole

1 pkg. shredded hash browns
1 cup cooked and crumbled bacon
1 pint sour cream
1/2 cup butter or margarine, divided
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup seasoned bread crumbs

Mix together hash browns, bacon, sour cream, 1/4 cup melted butter, cheese, and onions. Place in a 13x9 pan. Sprinkle with bread crumbs and top with remaining dabs of butter. Label and freeze.

To Serve: Thaw. Bake at 375 degrees for 1 hour.

Chocolate-Almond Dessert Crepes

I made these for dessert tonight and they were so yummy I just had to share!

1-1/4 cup milk
3 eggs
2 T butter, melted
3/4 cup all purpose flour
1 T sugar
1/4 t salt
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
1 cup sugar
1/2 cup baking cocoa
2 cups cold heavy whipping cream
2 t vanilla extract
Chocolate fudge ice cream topping and whipped topping
1/2 cup sliced almonds, toasted

In a large mixing bowl, combine the milk, eggs, and butter. Combine the flour, sugar, and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes. Add boiling water, stir until gelatin is dissolved and mixture is clear. Cool slightly. In a large mixing bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until stiff peaks form. Pour in gelatin mixture; beat until well blended. Cover and refrigerate at least 30 minutes.

Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup batter into the center of the skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Spoon or pipe chocolate filling down the center of each crepe; roll up. Drizzle with fudge topping and garnish with whipped topping. Sprinkle with almonds. Serve crepes immediately. Serves 12.

Freezer Meal Friday

This one's for you, Gina!

Frozen Fruit Cocktail (a most delicious recipe from my mother-in-law, Patti)

6 cups peaches
2 cups grapes
1/2 cup lemon juice
2 cups sugar
1-2/3 cup crushed pineapple, with juice
1-1/2 cup orange juice

Mix all of the ingredients together, stirring until the sugar is dissolved. Spoon into labeled freezer containers and freeze.

To serve: Remove from freezer early in the day and let thaw partially. May add fresh banana slices or 7-up.

Cupcakes

The kids and I made these fun cupcakes that look like hamburgers and hot dogs.

Ingredients for hamburgers:
Nilla Wafer cookies
grasshopper cookies
red and yellow frosting
coconut tinted green for shredded lettuce

Ingredients for hot dogs:
circus peanuts sliced down the center
caramels rolled between your hands to form hot dog shape
red and yellow frosting

Freezer Meal Friday

I thought I would share two of my favorites this week since I missed last week. Enjoy!!

Country BBQ Ribs

3 pounds boneless pork ribs
1 t salt
1/8 t pepper
2 cups BBQ sauce (my favorite is KC Masterpiece)

Place ribs in slow cooker. Sprinkle with salt and pepper. Cover and cook on High for 4 to 6 hours or on Low for 8 to 10 hours. Remove ribs from slow cooker and allow to cool. Discard liquid. Place ribs in freezer bag. Cover with BBQ sauce. Label and freeze. 8 servings.

To Serve: Thaw. Heat in microwave or on stove top until hot and bubbly. Serve with baked potatoes.

Freezer Meal Friday

Grandma's Beef Stew

2 pounds beef stew meat
3 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 (14.5 oz) cans stewed tomatoes
1/2 cup quick cooking tapioca
2 bay leaves
1 t salt
1/2 t pepper

Place stew meat in slow cooker. Add carrots, onion, celery and tomatoes. Stir in tapioca, bay leaves, salt and pepper. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove from slow cooker and allow to cool. Remove bay leaves. Place in labeled freezer bag. Freeze. 8 servings.

To Serve: Thaw. Heat until hot and bubbly. Serve with cornbread or sourdough bread.

Freezer Meal Friday

Stromboli

1 loaf bread dough
8 slices deli ham, thinly sliced
20 slices pepperoni
8 slices provolone cheese
2 T. shredded parmesan cheese
1 cup shredded mozarella cheese
1 t. garlic powder
1 t. dried oregano
1/4 t. dried parsley flakes
1/4 t. pepper
1 egg, beaten

Let dough rise until doubled. Roll loaf into a 15x12 inch rectangle. Arrange meat and cheeses down the middle of rectangle dough. Sprinkle each layer with spices. Fold dough around meat and seal pressing dough together on seams and ends. Wrap loaf with plastic wrap and then foil. Label and freeze.

To serve: Thaw. Place seam-side down on greased baking sheet. Brush with beaten egg. Bake at 375 degrees for 25-30 minutes. Let stand 5 minutes before slicing. Slice loaf on a diagonal. Serve with pizza sauce for dipping.